Savory Pumpkin, Banana, and Chickpea Delight
Indulge in the rich and unique flavors of our Savory Pumpkin, Banana, and Chickpea Delight. This hearty curry is a perfect fusion of sweet bananas and earthy pumpkin, enhanced by the nutritious chickpeas. Cooked in aromatic spices and a vibrant sauce, this dish provides a delightful dining experience, perfect for cozy dinners or meal prep for the week ahead. Whether served over fragrant rice or with warm naan, this recipe is sure to impress your family and friends with its unexpected combinations and wholesome ingredients.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
sunflower oil
3 tablespoons (or olive oil)
onion
1 small (sliced)
garlic cloves
2 (chopped)
red pepper
1/2 cup (chopped)
fresh ginger
2 teaspoons (grated)
ground coriander
1 teaspoon
ground cumin
1/2 teaspoon
ground turmeric
1/2 teaspoon
ground cinnamon
1/4 teaspoon
pumpkin
1 1/4 lbs (peeled, seeded and cubed (about 2 1/2 cups))
hot curry paste
2 tablespoons
tomato sauce
1 cup (or 2 ripe tomatoes chopped)
dried red chilies
2
vegetable stock
1 1/4 cups (or chicken broth)
canned chickpeas
1 3/4 cups (drained)
large banana
1 (peeled and sliced thickly)
cilantro or parsley
1 tablespoon (chopped)
pine nuts
1/2 cup (to garnish)
Instructions
1
In a mixing bowl, coat the cubed pumpkin with hot curry paste, ensuring even coverage. Set aside.
2
Heat 2 tablespoons of sunflower or olive oil in a large saucepan over medium heat. Add sliced onion, chopped garlic, red pepper, grated ginger, and all ground spices (coriander, cumin, turmeric, and cinnamon). Sauté for 5-6 minutes until the onion is lightly browned, then transfer this mixture to a separate bowl.
3
In the same pan, pour in the tomato sauce (or chopped ripe tomatoes), dried red chilies, and vegetable stock. Bring this mixture to a boil and then reduce the heat, letting it simmer gently for about 5 minutes.
4
While the sauce simmers, heat the remaining tablespoon of oil in another pan. Add the coated pumpkin and sauté for about 5 minutes, allowing it to become golden brown.
5
Combine the golden pumpkin into the tomato and onion sauce, followed by the drained chickpeas. Cover the pan and let simmer for 20 minutes or until the pumpkin is tender.
6
As the cooking time nears its end, peel the banana, slice it thickly, and gently stir it into the curry about 5 minutes before the cooking time is finished.
7
Finish the dish by stirring in the chopped cilantro (or parsley) and sprinkle pine nuts on top for an added crunch.
8
Serve immediately, paired deliciously with rice, flatbreads, or lentils for a complete meal. Enjoy your culinary creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Pumpkin, Banana, and Chickpea Delight?
It is a hearty fusion curry that combines the sweetness of bananas with earthy pumpkin and nutritious chickpeas, cooked in aromatic spices.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly and utilizes vegetable stock and plant-based ingredients.
How many ingredients are required for this recipe?
There are 18 specific ingredients used to create this dish.
What type of oil should I use for sautéing?
The recipe calls for 3 tablespoons of sunflower oil or olive oil.
How should the pumpkin be prepared before cooking?
The pumpkin should be peeled, seeded, and cubed into approximately 2 1/2 cups.
What specific spices are used in the spice blend?
The dish uses ground coriander, cumin, turmeric, and cinnamon.
How do I prep the ginger for this curry?
You should use 2 teaspoons of fresh ginger that has been grated.
Can I substitute tomato sauce with something else?
Yes, you can use 2 ripe chopped tomatoes instead of 1 cup of tomato sauce.
What kind of curry paste is recommended?
The recipe suggests using 2 tablespoons of hot curry paste for a spicy kick.
How many chickpeas are needed?
You will need 1 3/4 cups of canned chickpeas, which should be drained before adding.
When is the banana added to the dish?
The thickly sliced banana should be gently stirred into the curry about 5 minutes before the cooking time is finished.
How long should the onions and aromatics be sautéed?
Sauté the onion, garlic, red pepper, ginger, and spices for 5-6 minutes until the onion is lightly browned.
How long does the sauce need to simmer initially?
The tomato and vegetable stock mixture should simmer gently for about 5 minutes after reaching a boil.
Do I need to cook the pumpkin before adding it to the sauce?
Yes, the coated pumpkin should be sautéed in a separate pan for about 5 minutes until golden brown before being combined with the sauce.
What is the total simmering time for the pumpkin and chickpeas?
The mixture should simmer covered for 20 minutes or until the pumpkin is tender.
What herbs are used for the final touch?
You can use 1 tablespoon of either chopped cilantro or parsley.
What provides the crunch in this recipe?
Pine nuts are sprinkled on top as a garnish to provide an added crunch.
Is this recipe good for meal prep?
Yes, it is noted as a perfect dish for meal prep or cozy dinners.
What should I serve with this curry?
It pairs well with fragrant rice, warm naan, flatbreads, or lentils.
How many dried red chilies are used?
The recipe calls for 2 dried red chilies to be added to the sauce.
What is the quantity of ground coriander?
The recipe uses 1 teaspoon of ground coriander.
How much ground turmeric is required?
The recipe calls for 1/2 teaspoon of ground turmeric.
What amount of cinnamon is used in the spice mix?
You will need 1/4 teaspoon of ground cinnamon.
Can I use chicken broth instead of vegetable stock?
Yes, the recipe suggests 1 1/4 cups of vegetable stock or chicken broth.
How much red pepper is needed?
The recipe requires 1/2 cup of chopped red pepper.
What is the recommended size for the banana slices?
The banana should be sliced thickly so it doesn't dissolve completely in the curry.
What is the first step of the instructions?
The first step is to coat the cubed pumpkin with hot curry paste in a mixing bowl.
How much pine nut garnish is used?
The recipe uses 1/2 cup of pine nuts to garnish the final dish.
Should I drain the chickpeas?
Yes, the 1 3/4 cups of canned chickpeas should be drained before use.
What type of onion should be used?
The recipe specifies 1 small onion, sliced.